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"Hunger is the best sauce in the world."--Cervantes

Spanish Bean Soup Recipe

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This recipe for Spanish Bean Soup is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cans of chickpeas
1 1/2 cup ham, cooked and cut into bite size pieces
1 package VIGO yellow rice seasoning packet
1/2 cup paprika
1 medium onion, chopped
3 large potatoes cubed
salt and pepper
2 - 4 chorizo sausage
Directions:
Directions:
Saute onions in olive oil until tender and season with paprika and set aside. Put chickpeas in pot with one can of water (I rinse the cans and use that). Add ham and packet of seasoning. Add onions. Simmer until the beans are tender. Add the potatoes and check for salt and pepper and season if necessary. Just for the saltiness. Chop or slice the chorizo into bite-size pieces and add to finished soup and simmer for five minutes. Then cool it down and put it in the fridge for tomorrow. My husband will peel a chorizo and crumble it in the soup while it is cooking as well.
Number Of Servings:
Number Of Servings:
3
Personal Notes:
Personal Notes:
For three people, I make a dutch oven batch the day before we want it.

 

 

 

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